Aloha, Time to Have a Polynesian Party

Aloha, have a Polynesian style feast with this simple menu

Island Barbecued Pork Ribs
Yield: 4-6 servings

Ingredients
Select 2 each slabs of Raw Pork Spare Ribs (total - 4 lbs.)
Dry Seasoning
1 cup Kosher Salt
1 tsp Celery Salt
2 TBSP Mesquite Seasoning
1 TBSP Onion Powder
1 TBSP Garlic Powder
3 TBSP Sugar
1 tsp Ground Black Pepper
Sauce
1 cup Tomato paste
1 TBSP Corn Syrup
1 TBSP Molasses
1 TBSP Dijon Mustard
2 TBSP Honey
1 cup Pineapple Juice
2 TBSP Rice Wine Vinegar
1 tsp Granulated Garlic
1 TBSP Onion Powder
1 TBSP Caramel
1/4 Tsp Smoked Liquid

Barbecue Sauce Preparation
1. In a mixing bowl combine all ingredients and mix well
2. Keep refrigerated

Preparation
1. Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours.
2. Cook the seasoned pork ribs at 325°F for 1 hour.
3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.

Ginger Chicken Marinade

Yield: 1/2 quart marinade
Ingredients:

1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1/4 cup Soy Sauce
1 Bay leaf
1/8 teaspoon ground cumin
2 teaspoons canola oil
1/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1/4 teaspoon Salt
METHOD:
1. Wash, peel and mince the ginger. Peel and mince garlic.

2. In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.

3. Blend at medium speed until smooth and pasty then slowly add Canola oil.
4. Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
5. Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above.

POI
Taro root, peeled and steamed
Water
Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.

Haupia with Pineapple
1 1/2 cups coconut milk
1 1/2 cups water
1/2 cup sugar
3/4 cup corn starch
1/2 cup chopped fresh pineapple
Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

Lava Flow
1 ounces light rum
2 ounces pineapple juice
6 ounces pina colada mix (coconut cream and pineapple juice)
1 ounce strawberry puree
1 small chunk pineapple, for garnish
Blend rum, pineapple juice, and pina colada mix with 1 cup of ice. Next, take a glass and coat the inside with strawberry puree. Pour in colada blend. Finally, use a spoon to drag the strawberry puree up through the colada drink, creating a pink stripe. Garnish with a pineapple chunk, and serve.